A local event that appeals to foodies and non-foodies alike is the fundraiser sponsored by the Central Massachusetts Division of the March of Dimes.

The annual Worcester “March of Dimes Signature Chefs Auction” will take place from 5 to 8 p.m. Oct. 22 at Mechanics Hall, 321 Main St., Worcester. Tickets are $150 per person. Advance reservations only; no tickets will be sold at the door. Call (508) 329-2809, or visit www.marchofdimes.com/ma.

John O'Brien, president and CEO of UMass Memorial Health Care, will be honored as the recipient of the March of Dimes Charitable Leadership Award.

Patty Kady, senior community director for the Central Massachusetts Division of the March of Dimes, who coordinates the event, said, “John O'Brien will be retiring at the end of this year, but his 10 years with UMass Memorial Health Care have made an impact on the health community of Worcester as well as his commitment to the well-being of moms and babies.”

The evening's festivities will include silent and live auctions with jewelry, sports packages, wine and much more.

A “Night of Comedy” (local comedians) is scheduled at 7 p.m. Oct. 12. There is a $5 cover. The restaurant will offer bar and dinner specials.

The Vin Bin, 91 Main St., Marlboro, has an “Oysters and Muscadet” event from 3 to 5 p.m. Oct. 13. Free to the public.

Oysters from American Mussel Harvesters in North Kingston, R.I., will be paired with wines from the Loire Valley.

Note: The Vin Bin's café is scheduled to re-open for full service Oct. 17.

The annual “Halloween on the Harbor” in Boston will take place from 7 to 10 p.m. Oct. 26.

Trick-or-treaters who attend the event must be 21 years of age.

Guests can walk or ride Duck Boats between locations to enjoy cocktails, appetizers and treats. Various businesses will offer prizes for the best costume.

Special menus will be offered at participating restaurants and bars located in the Seaport District.

Proceeds from the $5 ticket price will benefit the Friends of the Fort Point Channel, www.friendsoffortpointchannel.org.

Go to www.eventbrite.com/event/4172951410 for tickets.

This week, IHOP restaurants nationwide introduced its fall lineup of signature pancakes that include a trio of the company's most popular favorites: New York cheesecake, pumpkin and carrot cake.

The three flavors are fresh, creative and seasonal twists on classic favorites, perfect any time of day, according to Natalia Franco, IHOP's senior vice president of marketing.

Starting at $4.99, the trio of signature pancakes will be available through January.

Pumpkin pancakes: Made with real pumpkin, spices and crowned with creamy whipped topping. Last year IHOP served 3.1 million pumpkin pancakes.

New York Cheesecake pancakes: Griddled with real cheesecake pieces, then crowned with glazed strawberries and creamy whipped top ping. More than 250,000 pounds of cheesecake was used in this item last year.

IHOP restaurants are franchised and operated by Glendale, Calif.-based International House of Pancakes, LLC and affiliates.

A new IHOP Restaurant opened at Northboro Crossing in August. The popular IHOP located in Shrewsbury (Route 9) remains open.

Wine Enthusiast Magazine has announced its 2012 list of Best Buy wines that carry suggested retail prices of $15 or less.

Jacqueline Strum, manager of communications for Wine Enthusiast Magazine, said, “Our 2012 list is one of the most diverse and exciting collections of Best Buys that we've ever released, emphasizing the incredible assortment of high-quality selections that are currently available at affordable prices.”

More than 17,000 wines were reviewed over the past 12 months, awarding the Best Buy designation to 1,134, and then down to 100.

Visit www.winemag.com for the Wine Enthusiast Top 100 Best Buys of 2012.

This fall recipe is courtesy of Williams-Sonoma. The holidays are around the corner!

The batter will be thick. Using a large rubber spatula, fold in 1 cup coarsely chopped pitted dates just until evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter into prepared pan. Bake until the top is browned and crusty and develops a long center crack, 60 to 70 minutes. A toothpick inserted into the center of the loaf should come out clean.

Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the loaf onto the rack and let cool completely. Serve at room temperature, cut into thick slices.

If you have a tidbit for this column, call (508) 868-5282. Send email to bhoulefood@gmail.com.

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